I love Dahl Curry! I fell in love with the dish during my first visit to England after meeting my British husband, and it’s been my favorite Indian dish ever since. I lived in the UK for many years, where Indian cuisine is as popular as pizza in the US. Before moving to the UK, I had never tried Indian food before, but it quickly became my favorite thing about the British food culture. Unlike Indian restaurants in America that tend to focus on spicy heat, in the UK, Indian food is more about the flavor of the spices. While some dishes are pretty hot, many are mild but still full of flavor. Faced with the challenges of finding Indian dishes that don’t bring tears to my eyes from the heat, I’ve made it a mission to re-create my favorite dishes I fell in love with across the Pond. This recipe is my love letter to the Dahl Curry I miss so much.
Step By Step Instructions
Preparation: Start by rinsing 1 cup (200g) of red lentils under cold water until the water runs clear. This removes any dust or debris. If you enjoy a heartier dahl, try my Tarka Dal, which is made from yellow Lentils (also known as Toor Dal or yellow Split Peas).
Substitute the individual spices with a tablespoon of premixed curry powder for a quick and convenient option. Then adjust the amount to taste. For added protein, add cooked chicken, shrimp, tofu, or paneer cubes during the final simmering stage. Add your favorite vegetables, such as spinach, carrots, potatoes, or bell peppers, to the dal for added flavor and nutrition. Chop them and add them along with the onions for sautéing. For a creamy twist, substitute some of the broth with coconut milk. The coconut milk adds richness and depth to the Dahl, creating a luxurious texture.
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Cook the Lentils: In a large pot, add the rinsed lentils and 4 cups (950ml) of stock. Bring to a boil, then reduce the heat to simmer. Cook partially covered for about 15-20 minutes or until the lentils are tender. Sauté the Aromatics: While the lentils cook, heat 2 tablespoons (30ml) of Ghee in a separate pan over medium heat. Toast 1 teaspoon (5g) of cumin seeds, 1/4 teaspoon asafetida, aka Hing powder (optional) Add the Onion: 1 chopped onion, 2 minced garlic cloves, and an inch (2.5cm) piece of minced ginger. Cook until the onion is soft and golden. Tomato: Add the onion mixture and 1 chopped tomato to the pot with the lentils and stir well. Simmer for another 10 minutes or until the tomatoes are soft and the dahl is thick and creamy. Adjust the salt and lemon juice to your taste. Serve: Garnish with fresh cilantro and serve hot with rice or naan.
